Another Lika steak :)

I don't know why they are Lika ... My grandmother made them like this and called them like this, so let it be like that ... I know that they are originally baked in wine, but this recipe is without wine, because kids eat it too.

Preparation steps

Coat the steak with mustard, season with and pepper. Beat the breadcrumbs into the steak with a meat hammer, but slowly, gradually sprinkling the breadcrumbs between strokes, and when the breadcrumbs are slightly crushed, beat them regularly (on both sides).
Whisk the eggs for frying (I always add a little milk), then roll the steak in the eggs and breadcrumbs. Heat the oil and fry the steaks until they turn slightly yellow.
While you are cooking the steak, put half a liter of water to boil in order to cook one beef cube for the soup.
Arrange the steaks in a fireproof dish, sprinkle them with chopped garlic and primrose, then pour over half of the soup and let them soak a little. Tip: in order for the steaks to soak enough, only when you pour them over, turn on the oven to warm up (at 180-200C), that will be enough time. Before you put the steaks to simmer in the oven, pour them with the rest of the soup. It takes 30-40 minutes to bake them!

Serving

Serve with boiled potatoes or mashed potatoes and with a seasonal salad

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Rosa Cooking